TOASTED MILK COOKIES

From Sea Salt

1. Melt the butter in a small saucepan over a medium heat, then cook until the butter begins to foam and turn a couple of shades darker, tilting and swirling the pan so you can see the butter changing colour as it cooks under the foam. When the butter is browned and smells nutty, about 5 minutes, remove from the heat and use a wooden spoon to loosen the solids from the base of the pan. Browned butter can continue to cook for longer than you think – it’s only when it tastes bitter that it has gone too far. Pour the melted butter, bits and all, into a large bowl and leave to cool for an hour or so.

2. Preheat the oven to 150C/130C fan. Line a large baking sheet with baking paper. Spread the milk powder over the lined baking sheet in a thin, even layer and toast in the oven until golden. It should take less than 10 minutes, but check every 4 minutes or so as it catches very easily. When golden, leave to cool. If it’s clumped up in the oven, smash it into a powder once again.

3. Using a stand mixer with the balloon whisk attachment, whisk the caster sugar, eggs and vanilla together for 5-10 minutes until thick ribbons of the mixture form when you lift the whisk from the bowl. Add the cooled, toasted milk powder and the dark brown sugar to the browned butter and roughly mix it together.

Whisk the flour, bicarbonate of soda and finer flake salt together in another large bowl until combined.

4. Add the buttery mixture to the egg mixture, a spoonful at a time, and fully incorporate before adding the next one. If using a freestanding mixer, switch the attachment to the paddle.

5. Add the flour mixture to the wet ingredients in three stages, incorporating the flour until no dry patches are visible with each addition. Add the final third of the flour by hand, together with the chopped chocolate, mixing with a wooden spoon.

6. Cover the dough and chill in the fridge for at least 2 hours, or overnight. You can keep the dough refrigerated like this for up to 3 days. If chilling overnight, remove the dough from the fridge 30 minutes before baking.

7. When ready to bake, preheat the oven to 170C/150C fan and line 2 large baking sheets with baking paper.

8. Using an ice-cream scoop, scoop 50-60g rounds from the dough and place on the lined baking sheets, leaving at least 4cm space between each round to allow for spreading. Bake for 11-15 minutes until they are golden brown but not too crisp. As soon as they come out of the oven, sprinkle a good amount of flaked salt on top and leave to cool on the sheets. Store in an airtight container for a week.

Mr Riggs ‘Piebald’ Syrah, 2019, Adelaide Hills, $25

Although it is made with grapes from the Adelaide Hills, winemaker Ben Riggs injects Piebald with trademark McLaren Vale depth and power. Echoes of chocolate, mint and tar. Pair it with Texas-style barbecue brisket or smoked lamb ribs.

Te Mata Estate Syrah, 2019, Hawke’s Bay (NZ), $28

Te Mata Estate dates all the way to 1896, making it one of the nation’s oldest wineries, and is now considered a national treasure, producing benchmark wines that have commandeered worldwide attention. Syrah is a strong suit.

Jamsheed ‘Harem La Syrah’, 2017, Yarra Valley, $28